- 1/2 teaspoon Chinese five-spice powder
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- Cornstarch, for dusting
- 1 pound cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 2 scallions, chopped
- 2 garlic cloves, minced
- 2 tablespoons minced red onion
- 1/2 red jalapeño, seeded and minced
- Lime wedges, for serving
- Preheat the oven to 400°. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
- In a large saucepan, heat 1 inch of vegetable oil to 350°. In a shallow bowl, beat the eggs. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the cornstarch, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid.
- In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.
A bright, berry-scented sparkling rosé.